This cake is full of warm spices, salty cashew butter and dairy-free goodness. Best part? We get to cheat!
This recipe comes together in two seconds flat! Okay, bold-faced lie buuuuut since I got a little help in the “cake”department, this dish can be whipped up in no time.
The key is using Food Stirs Warm Apple Coffee Cake mix! Admittedly you could bake the mix up all on its own and it would be perfect.
But I didn’t.
Because I’m extra.
The directions on the box call for dairy ingredients but since I only make dairy-free recipes, I knew we could improve it!
And the added cashew butter ribbon? Again, I’m freaking extra.
I REALLY hope you love this recipe as much as my family does! If you decide to make it, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world and I’d love to show you mine!
Apple Spice Coffee Cake with Cashew Butter Ribbon
This cake is full of warm spices, salted cashew butter and creamy dairy-free goodness.
- 1 box Warm Apple Spice Organic Coffee Cake Mix
- 2 tbsp Flaxseed Meal
- 1/4 cup Coconut Oil melted
- 1/2 cup Cashew Butter divided
- 1/3 cup Dairy-Free Yogurt
- 1/3 cup Dairy-Free Milk *I used cashew milk
- 1 packet Food Stirs Streusel Topping * In the box
- 1 tbsp Coconut Oil solid
- 1 tsp Cinnamon
Preheat your oven to 350 degrees F. Line a 8x8 baking dish with parchment paper and set aside.
In a large bowl, mix together the mix, coconut oil, 1/4 cup cashew butter, yogurt and milk.
Pour half the batter into your prepared baking and pat down into an even layer with either your hand or a spatula. *The batter will be thick!
Drop small dollops of the remaining cashew butter over the dough in your baking dish. Swirl them into the dough with a small knife.
Use the rest of the dough on top of the cashew swirls. Press down slightly to combine the bottom layer of dough to the top.
In a small bowl, combine the streusel mix, solid coconut oil and cinnamon with a fork. You want the mixture to be crumbly.
Top the cake mix with the streusel topping. Bake for 45 minutes.
Let the cake cool completely before cutting it into 16 servings.